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One Pot Chicken and Rice Pilaf

One Pot Chicken and Rice Pilaf
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A comforting and flavorful one pot chicken and rice pilaf combining juicy chicken thighs, fragrant long-grain rice, and a blend of aromatic spices, cooked together in one pot for minimal cleanup and maximum taste. Perfect for quick weeknight dinners, this dish is warm, filling, and easily customizable to suit various dietary needs.

Ingredients

Scale

Protein

  • 4 chicken thighs, bone-in and skin-on

Grains

  • 1 ½ cups long-grain rice

Vegetables & Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced

Liquids

  • 3 cups chicken broth

Spices

  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon ground cinnamon
  • Salt and black pepper, to taste

Fats

  • 2 tablespoons olive oil or butter

Garnish

  • Fresh parsley or cilantro, chopped (about 2 tablespoons)

Instructions

  1. Prepare the Chicken: Season the chicken thighs generously with salt, pepper, cumin, turmeric, and cinnamon. In a large pot, heat olive oil or butter over medium-high heat. Add the chicken thighs and brown on both sides until golden and crispy, about 5 minutes per side. Remove the chicken from the pot and set aside.
  2. Sauté the Aromatics: In the same pot, add diced onions and cook over medium heat until they become translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn it.
  3. Toast the Rice: Add the long-grain rice to the pot with the onions and garlic. Stir constantly for 2–3 minutes to coat the grains in oil and lightly toast them, which develops a nutty flavor and prevents sticking.
  4. Add the Liquids and Spices: Pour in the chicken broth and scrape the bottom of the pot to lift any browned bits. Stir in additional cumin, turmeric, and cinnamon if desired. Bring the mixture to a gentle simmer.
  5. Cook Chicken and Rice Together: Place the browned chicken thighs on top of the rice and broth mixture. Cover the pot with a lid, reduce heat to low, and let simmer gently for 20–25 minutes or until the rice is tender and the chicken is fully cooked through.
  6. Let it Rest and Fluff: Turn off the heat and keep the pot covered. Let the pilaf rest for 5 minutes to allow flavors to meld and the rice to absorb any remaining liquid. Then, uncover and gently fluff the rice with a fork. Sprinkle fresh chopped herbs on top before serving.

Notes

  • Proper browning of chicken adds depth of flavor and texture.
  • Use long-grain rice to ensure fluffy, separate grains.
  • Maintain a low simmer to prevent rice from burning at the bottom.
  • Resting the pilaf before serving improves flavor absorption.
  • You can customize the broth and ingredients to fit dietary needs or ingredient availability.

Nutrition

Keywords: chicken, rice pilaf, one pot meal, easy dinner, gluten free, comfort food, quick recipe, savory, aromatic spices

Find it online: https://ninagourmet.com/one-pot-chicken-and-rice-pilaf/